Chicken and vegetable noodle bowl
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There’s nothing like a bowl of chicken noodle soup to warm you from the inside out, and with lots of added veggies, this version will give you an extra dose of goodness.
Ingredients
Fresh ginger
2 tsp, finely grated
Skinless chicken breast
350 g, thinly sliced
Salt reduced chicken stock
4 cup(s), (1 Litre)
Carrot(s)
1 large, shredded
Red capsicum
1 medium, thinly sliced
Green shallot(s)
6 individual, thinly sliced
Edamame beans
45 g, frozen
Baby spinach
3 cup(s), (60g)
Shelf fresh soba noodles
180 g, packet
Ponzu sauce
¼ cup(s), or soy sauce, (60ml)
Sesame oil
1 tsp
Fresh coriander
½ cup(s), leaves
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium–high heat. Cook ginger, stirring, for 30 seconds or until fragrant. Add chicken and cook, stirring, for 3 minutes or until just cooked.
2
Stir in stock, carrot, capsicum, shallots and edamame. Bring to the boil.
3
Stir in spinach, noodles and sauce. Simmer, uncovered, for 2 minutes or until heated through. Remove from heat and stir in oil. Serve with coriander leaves and lime wedges.
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